BOIL LEG RECIPES

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SPLIT PEA SOUP RECIPE - BETTYCROCKER.COM



Split Pea Soup Recipe - BettyCrocker.com image

Let us set the scene. It's a cool night, you just changed into your comfiest outfit, and your favorite movie is about to start. Now, what if we told you that this perfect night could be even better? Enter our Split Pea Soup. This classic, flavorful soup is what cozy tastes like. And, when we say this is our best Split Pea Soup recipe, we mean it's one for the books! That's why we include it in ours. For a no-fuss meal that warms you from the inside out, our split pea soup with ham is it. Sorry, not sorry, but it doesn't get better than a bowl (or two) of this!

Provided by Betty Crocker Kitchens

Total Time 3 hours 50 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 7

2 1/4 cups dried split peas, (1 pound), sorted and rinsed
8 cups water
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)

Steps:

  • Heat peas and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
  • Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until peas are tender.
  • Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces.
  • Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.

Nutrition Facts : Calories 170 , CarbohydrateContent 33 g, CholesterolContent 15 mg, FiberContent 13 g, ProteinContent 17 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 30 mg

EASY TURKEY SOUP RECIPE - BBC GOOD FOOD



Easy turkey soup recipe - BBC Good Food image

A warming winter treat, this spicy turkey soup is a great use of Christmas leftovers - happy Boxing Day!

Provided by Good Food team

Categories     Lunch, Soup, Supper

Total Time 35 minutes

Yield 4

Number Of Ingredients 10

1 tbsp olive oil
1 large onion, halved and sliced into thin strips
1 red pepper, seeded and sliced into thin strips
2 tsp ground coriander
¼ - ½ tsp chilli flakes
3 tbsp basmati rice or long grain rice
1½ l hot turkey or chicken stock
250g/9oz turkey meat, cut into thin strips (leg meat will have the most flavour)
410g can chickpea, drained and rinsed
a handful of fresh coriander or flatleaf parsley, roughly chopped (optional)

Steps:

  • Heat the oil in a large pan, add the onion and fry for 5 minutes or so, stirring every now and then until it starts to soften.
  • To make the soup, add the red pepper, ground coriander, chilli and rice and stir round the pan for about a minute. Pour in the hot stock, stir in the turkey and chickpeas and season well. Bring to the boil, cover and simmer for 8-10 minutes, until the vegetables and rice are tender. Stir in the coriander or parsley and it’s ready. (The soup may now be cooled and frozen for up to 1 month.)

Nutrition Facts : Calories 291 calories, FatContent 9 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 27 grams carbohydrates, FiberContent 4 grams fiber, ProteinContent 27 grams protein, SodiumContent 1.78 milligram of sodium

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